1. Roast all the ingredients from red chillies to coconut.
2. Cool and powder coarsely. Mix in the turmeric powder.
3. Heat the ghee or oil in a kadai. Add mustard.
4. When it splutters, add black gram dal, cloves, cinnamon and sha jeera.
5. Fry for few seconds. Add peanuts and fry till brown.
6. Add onion and curry leaves. Fry till onion is light brown. Add brinjals. Fry till they are wilted.
7. Add 3 ½ cups of water and salt and the prepared powder. Cover and simmer till brinjals are cooked.
8. Add the semolina, sprinkling in little at a time, stirring all the time, to avoid lumps.
9. Cover and cook till done. Mix in the lime juice.
10. Serve hot, garnished with coriander leaves.

Serves: 3 to 4